@article{fdi:010009049,
  title = {{N}utritional quality of yam ({D}ioscorea dumetorum and {D} rotundata) flours for growing rats},
  author = {{M}bope {L}ape, {I}. and {T}r{\`e}che, {S}erge},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he digestibility and metabolism of diets based on flours prepared from raw, boiled or steamed tubers of the sweet yam (#{D}ioscorea dumetorum$) were evaluated in growing albino rats by the balance method in comparison with diets containing similar flours from the popular white yam (#{D}. rotundata$). {T}he results show that whatever their method of preparation, flours from #{D}. dumetorum$ promote higher growth rate and have higher nutritional value in the growing rat than corresponding #{D}. rotundata$ flours. {T}his can be attributed to the good digestibility of #{D}. dumetorum$ starch which facilitates digestibility and absorption of nitrogen and other nutrients. {M}oisture-heat treatment of tubers before processing into flour improves the nutritional value, especially for #{D}. rotundata$. ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{FARINE} ; {IGNAME} ; {COMPOSITION} {DES} {ALIMENTS} ; {VALEUR} {NUTRITIONNELLE} ; {DIGESTIBILITE} ; {METABOLISME} ; {FIBRE} {ALIMENTAIRE} ; {ACIDE} {AMINE} ; {AMIDON} ; {ETUDE} {EXPERIMENTALE} ; {ANIMAL} {DE} {LABORATOIRE}},
  booktitle = {},
  journal = {{J}ournal of the {S}cience of {F}ood and {A}griculture},
  volume = {66},
  numero = {},
  pages = {447--455},
  ISSN = {0022-5142},
  year = {1994},
  DOI = {10.1002/jsfa.2740660405},
  URL = {https://www.documentation.ird.fr/hor/fdi:010009049},
}